Key Lime Pie (with a Graham Cracker Coconut Crust)

More About This Recipe

• To me, Key Lime Pie is the epitome of the peak of summer. Nearly every July when I was growing up, my parents would take us kids to the Florida Keys for vacation. Not a trip went by when we didn’t stop by the local pie shop to grab a slice (or two, or three) of its authentic Key lime pie. It was tart and tangy (and pale yellow, indicating the use of true Key limes) with a sweet, buttery graham cracker crust and a dollop of cool whipped cream on top. I looked forward to the pie almost more than the beach! Key Lime Pie remains one of my favorite pies to eat and bake. Not only does it bring back fond memories of summer vacations, but I’ve always been a fan of tart pies, and this one certainly fits the bill. Plus, it’s one of the easiest pies to make – the crust and filling are done and ready to chill in less than half an hour. During these busy summer months, it’s quite convenient to get dessert done in that kind of record time. Though I kept this version of my recipe fairly simple and straightforward, sometimes I like to play around with the ingredients to give it extra flavor. I did add coconut flakes to the crust for extra sweetness and texture (they toast while in the oven, too, for even more flavor dimension), but if you’re not a fan of coconut, leave it out.